TABELIAAUTHENTIC RECIPE
Agnolotti del Plin al Sugo d'ArrostoAgnolotti del Plin with Roast Meat Jus
A masterpiece of Piedmontese stuffed pasta. These small ravioli are shaped with the distinctive finger pinch called plin and dressed with roast meat juices. Their filling grew from the farming tradition of making clever use of leftover meat.
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Ingredients (4 servings)
- Low-protein type 00 flourFor the pasta dough.300 g
- EggsAt room temperature.3 pieces
- Mixed roast meat (beef, pork and veal)Use leftover meat roasted the day before. Finely chop for the filling.300 g
- Spinach, boiled and squeezed dryFor the filling.100 g
- Parmigiano Reggiano60 g
- Roast meat jus, defattedFor the sauce. Remove the fat and reduce.150 ml
- Nutmeg1 pinch
Method
Rest the pasta dough
- 1 Knead 300 g flour with 3 room-temperature eggs to make a pasta dough.
- 2 Wrap in plastic wrap and rest at room temperature for 30 minutes.
Ready when
The dough is smooth and evenly elastic after its 30-minute rest.
Caution
Bring the eggs to room temperature first; cold eggs make the dough harder to bring together.
Make the filling
- 1 Finely chop 300 g roast meat.
- 2 Boil 100 g spinach and squeeze it very dry.
- 3 Combine the roast meat, spinach, 60 g Parmigiano and nutmeg in a food processor.
Ready when
The filling is evenly mixed and suitably firm.
Caution
Squeeze the spinach thoroughly: excess moisture can tear the pasta.
Roll the dough and add the filling
- 1 Roll the dough into long strips 1.5 mm thick.
- 2 Place small mounds of filling on the lower half at 1.5 cm intervals.
Ready when
The mounds of filling are evenly spaced.
Caution
Pasta that is too thin will split during boiling; keep it 1.5 mm thick.
Shape the agnolotti
- 1 MeanwhileMeanwhile, start bringing a large pot of water to a boil, using 10 g salt per 1 L water.
- 2 Cut into individual agnolotti.
- 3 Fold the dough over.
- 4 Pinch firmly between each mound of filling with your thumb and index finger to seal it (plin).
Ready when
All the agnolotti are sealed and cut.
Caution
Loose pinches will open during boiling; seal them firmly.
Boil the agnolotti
- 1 MeanwhileMeanwhile, warm 150 ml roast meat jus in a small saucepan.
- 2 Add the agnolotti to the prepared boiling salted water and cook for 3–4 minutes.
Ready when
They are cooked 1 minute after they float to the surface.
Caution
Overcooking makes the dough disintegrate; lift them out 1 minute after they float.
Finish with jus and cheese
- 1 Toss the cooked agnolotti with the roast jus and plate.
- 2 Pour the remaining jus over them.
- 3 Grate Parmigiano over the top.
Ready when
The plated pasta has a glossy surface coated with roast jus.
About this dish
In Piedmontese homes, Sunday mornings begin with the aroma of pork, beef and rabbit roasting together. Agnolotti del plin, made with that meat, take their name from an action: plin means a pinch in the Piedmontese dialect. Each little parcel, shaped between thumb and index finger, holds a share of the family’s weekend time.
The richness of the filling defines these agnolotti. Pork, beef, rabbit or chicken—3 or more kinds of meat are roasted, combined with spinach and Parmigiano, and enclosed in pasta dough. Some households begin preparing the meat the day before specifically for this filling.
Only the sugo, the juices released by the roasting meat, is used to finish the dish. Neither butter nor cream is needed. Dressing the pasta with this sauce alone is rooted in the tradition of Piedmontese Sunday cooking.
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